Cut the pumpkin in half, half again and then quarters. Scoop out the seeds and pith, place the slices in a roasting tin and spray with oil, add a few peeled cloves of garlic to the pan, place in a hot oven (180C) and roast for half an hour.

Allow to cool.

Cut away the flesh and add to your soup maker. Add all of the other ingredients and switch on the smooth setting.

Once completed the cycle serve with black pepper croutons.

If not using a soup maker, add all the ingredients to a pan and simmer for 20 minutes. Blitz and serve

Recipe by Mari's World at https://marisworld.co.uk/index.php/2014/11/22/roasted-pumpkin-bacon-tomato-chilli-soup/